Reviewed: Oct. 20, 2009

This is really, really good, I've been making it for years. I add a little finely diced red onion for color and flavor. I mix the dressing into the salad a while before serving to let it marinate the cabbage, but then I add the Top Ramen noodles only right before serving so they don't get mushy and they hold their crunch.

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Corey

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

this is a great recipe. My kids loved it! I doubled the ramen noodles since the crunch is their favorite part. Great way to get a different vegetable into them. Next time I might add some shredded carrots.

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MARNE_BUZZELL

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Sep. 18, 2009

I left out the sesame seeds and didn't toast the almonds, but otherwise kept the recipe as stated. The flavor of the dressing is out of this world ... really, really good. My super-picky kids and husband even liked it!

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Jodi

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

Shred the cabbage in a food processor. I did this about the same time I was making breakfast so shredded potatoes for hash browns = two jobs/one food processor cleaning. Rice wine vinegar, sesame oil, 1/2 the packet ramen seasoning, some diced yellow pepper for more color. Toasted the almonds & crushed ramen in a pan - be careful not to brown. Economical, nutritious & tasty.

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SonjaL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 1, 2009

used rice wine vinegar instead of white wine vinegar, was a huge hit. One guy ate the whole bowl.

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Reviewed: Aug. 31, 2009

So, so good! We have a local diner that serves this side, but I have to say, mine was even better! I took the recommendations of others and used rice vinegar. To save time, I used about 2/3 of a bag of slaw mix. Also, the browning time for the almonds and sesame seeds was a little long. I stirred them every two minutes and they were done within six minutes. My entire family (even my 1 1/2 year old) loved this.

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 30, 2009

Needed a little more flavor for me. However, my kids loved it and they're 1 and 3. I added some sweet chili sauce to mine and it was better! I also want to find a way to season it without the ramen seasoning because of the MSG in it. Still a great coleslaw. Love the crunch.

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djkraft22

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Reviewed: Aug. 29, 2009

This recipe is very versatile. I added pea pods, and used olive oil and red wine vinegar because that is what I had on hand. My 11yr old son loved it!

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DIANE BULANDA

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Reviewed: Aug. 17, 2009

Amazing! I used rice vingegar and it turned out perfectly. I served it at a baby shower and everyone loved it!!! I will certainly make this again.

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Heather W

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Reviewed: Aug. 13, 2009

Excellent recipe. I used rice vinegar and sesame oil for a better flavor. I also added 1.5 tsp fresh grated ginger to the dressing, and increased the amount of dressing by 50%. Also, in order to save time, I purchased bagged coleslaw. Will certainly make this recipe again!!

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Tammy

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 30, 2009

this is the best version of a ramen coleslaw i have ever made and had. one tip tho do not put the almonds, noodles, dressing or sesame seeds on until you are ready to eat the salad will get soggy especially those items if u put them on too early.

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mnachum

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Reviewed: Jul. 29, 2009

Easy flavorful recipe. I made a few changes: I toasted the sesame seeds, almonds, and noodles together in a frying pan with about 3 T butter until golden brown. I made the dressing with half seasoned rice vinegar and half blackberry vinegar. I wanted it more tart so I added white balsamic vinegar until it was tart enough (about 1or 2 more tablespoons). Then I tossed it with warm shredded chicken (about 1 1/2 breasts) and served with sour dough bread. My 12 year old son loved it.

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Marci S.

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Reviewed: Jul. 26, 2009

Great Recipe! I only used 1/2 of the seasoning packet in the dressing and made sure to make the dressing up several hours ahead and let it chill. Also, I toasted 1/2 cup cashews in place of the almonds and toasted them together with the crushed ramen noodles in the oven for 10 minutes. I also cooked 6 slices of bacon until crisp and added that to the slaw. Toss all together about 10-15 minutes before serving and it was wonderful!!! Great side dish for BBQ and hamburgers.

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Laura A

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

I used 1 pkg of angel hair coleslaw mix and grated 1 carrot into it. Followed the rest of the recipe as written. I think it tastes best right after you make it. I made it about 6 hours before eating and the flavor was so bland and lost it's character. Be warned, only dress this right before eating.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 16, 2009

I've been taking this to events all summer, and everywhere I go people love it. It's a great new take on coleslaw.

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ginger

Living In: Athens, Georgia, USA

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Reviewed: Jul. 12, 2009

This is the most requested summer recipe I make for family functions. A shortcut; buy a bag of toasted seasoned sliced almonds. I don't toast the sesame seeds and can't tell the difference. Most of my family watches their salt, so I leave out the ramen noodle seasoning packets and add a smidge of regular salt. Add the dressing with sesame seeds 1 hour before serving and the ramen noodles right before serving. Always a hit with everyone, even kids like it.

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yummy

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Reviewed: Jun. 29, 2009

This was really tasty and crunchy. I toasted the noodles with the almonds as some suggested- good idea. I also added a can of tuna and sprinkling of ground coriander.

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holarosa

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Reviewed: Jun. 28, 2009

I found this to be way too salty; I would omit the ramen seasoning packets, especially since they contain MSG. I subbed rice vinegar for the white wine vingar, and toasted the noodles with the almonds and seeds. Will try again without the seasoning packet. Was OK, but mine did not turn out as addictive as others claim. A little cilantro might be nice too.

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Tanya C

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Dayton, Iowa, USA

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Reviewed: Jun. 27, 2009

I wanted a lighter coleslaw and this worked great. I will use this again when I need a light side. Thanks!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 21, 2009

I used splenda rather than sugar and I added a few dashes of soy sauce, thus omitting the salt. After reading the reviews I expected something fabulous, but this just was blah. The dressing lacked something.

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